Dolmades (Stuffed Grape Leaves)

For the filling: Peel and finely dice the shallots. Heat the sesame oil in a skillet and cook the shallots until soft. Stir in the rice to toast. Stir in 125 ml (approximately a 1/2 cup) of water and allow to simmer over low heat until the rice is cooked and all the water is absorbed, about 30 minutes. Stir in the raisins, pine nuts, cilantro and cinnamon. Season with salt and pepper. 

For the assembly: Rinse the grape leaves under cold water and pat dry. On a clean work surface, overlap two of the grape leaves.

Add 1 heaping tablespoon of the filling to the bottom of the grape leaf. Fold the two sides inward, and then roll up from the bottom.

Place the stuffed grape leaves in an ovensafe casserole dish and arrange the lemon slices over the top. Cover and put in a cold oven. Turn the oven on to 220°C (approximately 425°F) and cook the dolmades for about 1 hour.